Spicy Zucchini Frittata

Spice up summer with this Spicy Zucchini Frittata! A light and delicious way to pack in the protein and the veggies!

With a bounteous zucchini harvest we like to eat lots of Cheesy Zucchini Tots and Zucchini Fries, or use them on a tasty Veggie Pizza. Then I whipped up this Spicy Zucchini Frittata and we were all in love!

Slice of Spicy Zucchini Frittata served on a white plate.

Summer harvest

This Spicy Zucchini Frittata is summer and fall all wrapped into one. Our garden is still bursting with veggies. I can’t seem to find enough ways to use all of the jalapenos our plants are growing.

That’s when I decided to search for a recipe that incorporated both our peppers and loads of zucchini. I stumbled upon a recipe for this frittata and knew I had to make it! 

If you’ve never made a frittata before, don’t be afraid! They’re super easy and require minimal effort. We make them a lot because they’re a great way to use up leftover veggies, bacon, sausage and cheese (Asparagus Bacon Potato Frittata is another fave!). Plus, they take less than 30 minutes to make!!!

All you need to do is get your ingredients chopped up, cooked and then toss it in the oven- so simple!

chopped ingredients for Spicy Zucchini Frittata.

How to make Spicy Zucchini Frittata

PREP. Heat broiler. In a medium ovenproof (preferably cast-iron) skillet.

VEGGIES. Heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.

EGGS. In a bowl, whisk eggs with ½ teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.

BROIL + SERVE. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

Tips + SToring Info

Zucchini and jalapenos combine perfectly in this dish to give you a spicy, filling, and veggie packed meal! Here are some tips when making this:

  • If you love spiciness, keep the seeds and membrane of the jalapeno and add them into your frittata. For less heat, make sure they are removed.
  • A great way to cut your jalapenos is to begin by slicing in half lengthwise and then working from the bottom of the pepper to the top using a spoon to scrape out the membrane and seeds. Then slice as desired.
  • It is always a good idea to wear gloves when handling jalapenos. If you do get any on your skin, wash your hands immediately with some dish soap instead of hand soap, or put your hands in some cool milk to take the sting away.
  • When choosing zucchini stay away from the larger ones which tend to be more watery and flavorless. Choose zucchini with a vibrant color that still have a chunk of the stem attached, they will keep longer.
  • 1 large or 2 smaller ears of corn should yield the 1 cup of fresh corn kernels called for in this recipe. You can also substitute frozen corn instead.
  • If you have some extra veggies on hand – add a few in! Chopped tomatoes, carrots, leafy greens, and green onions would all be great choices.

STORE leftover frittata covered in the fridge for up to a few days. Serve cold or warmed in the microwave or oven.

It is not recommended to FREEZE this dish. When the frittata defrosts it will become watery and a little rubbery.

Spicy Zucchini Frittata served up in a skillet.

More delicious egg dishes:

Spicy Zucchini Frittata

Spicy Zucchini Frittata Recipe

Spice up summer with this Spicy Zucchini Frittata! A light and delicious way to pack in the protein and the veggies!
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Course: Breakfast, Main Dishes
Cuisine: Italian
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4
Calories: 253kcal
Author: Life Made Simple Team
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Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1/2 small red or yellow onion - thinly sliced
  • 1 jalepeno - thinly sliced
  • 1 zucchini or yellow squash - thinly sliced
  • 1 cup fresh corn kernels
  • 1/2 tsp salt
  • 8 large eggs
  • optional garnish: bacon crumbles and parmesan cheese

Instructions

  • Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
  • In a bowl, whisk eggs with ½ teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
  • Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

Notes

-You can garnish the frittata with bacon crumbles and parmesan cheese before broiling, however this is completely optional.

Nutrition

Calories: 253kcal | Carbohydrates: 11g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 443mg | Potassium: 399mg | Fiber: 2g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg

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Perfect Rice Pilaf | lifemadesimplebakes.com

Recipe source: Yahoo! Food via Martha Stewart

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